Manufacture of bread.



UITED-STATES PA ENT OFFICE.

31min A. xomum, TRUMAN n. eonriisv Ann mm HE, or rnrsnumn,

PENNSYLVANIA, ASBIGNOIB IQ WAlD'BA-KING COMPANY, OFIIEW YORK, N. Y., A

conrom'rioiw-or new roan muucrimn or BBIAD.

Borrowing.

To all whom it may concern r Be it known that we, HENRY A. KonMAN, TRUMAN M. Goorim'r, and LAUREN Asiiii, citizens of the United. States, residing at Pittsburgh, Allegheny; county, @State of Pennsylvania, have invented certain new and useful Improyenients in the Manufacture of Bread and we dohereby declare the following to beqa "full," clear, and exact description of the invention, such-as will,.e'n-

able others skilled in the a'rtto which it appertains to make and use the same. 1.

In the manufacture offleavened bread, it-

is customary to incorporate withthe flour, yeast, salt, water, milk, and like ingredients of the dough batch, an. appropriate quantity of a,shortenii ig agent, liquid at ordinary temperatures, and readily miscible there'- with by the usual inixingand kneading tip..-v paratus employed in the trade. The pun nose of this shortening agent, as .is well mown, is to :lessen the toughness of the flaked loaf, to mature and age the dough so; ihat its cell walls shall .be ofa finer and thin-- ner texture, thereby contributing to wl'iiten ngthe loaf, and cont-ribiitingto homogeneity in the size and distribution of the, cells in the finished product. 7 With the ordinary; dough batch, however, it. isimprac'ticable to increase the amount liquid shortening.i-

Specification of Letters hteat.

Application am October is, 1915. swim in. 56,110,

PatentedNov. 7, 1916.

sired shortening effect, for bread of high qual ty, the quantity of the'liquid shortener employed, although -limited by the considerat ons ust referred to, isoften relatively considerable, amounting, even in ordinary practice, to from 2 to 3 per cent. by weight of the-flour 'employed in making up the dough batcln Ihepr'esent invention is based upon the discoyeny that a shortening effect equal in value to'that produced by relatively large quantities of liquid oil can be pbtainedby "the employment of a hard fat, immiscible as such with flour at ordinary atmospheric temperatures, but which may be brought into homogeneous admixture therewith in employed beyond well established ,ljniitsi l without seriously hainperiiiyz the breg idmialer ing operation and .with'out, -sae'r ifice of qualities in tl'iefii'iished Iprod'ifu-tof a highly desirable character. Thus. from the operating standpoint, the dough, instead ofbe ing'soft and sticky,-shoi'1ld be. fairly stiff, so that it will nottend toclog the dividing and molding machines, and so that it will have the springiness recognized as desirable in the dividing and molding operations. To obtain this stiffness -or springiness of the dough batch, an appropriate amount of water should be employed. It is found, how- .ever, that the employment of a liquid short- 'ening'agent (say a vegetable oil, such asrifice of the normal freshness and flavor of the bread. Furthermore, to produce the de various ways.

so also, the employment of tlie. h ard fat is found to permitthe use of suiiicient water not only to supply "the amount required for giving the desired Stitfness andhspringiness to the dough, but to sup] i ly,'- in the: baked loaf, the quantity recognized as desirable for imparting to the f bi'ead",tlie expected freshness and flavor. T he ein'ployment of the hard fat a's the shortening agent is likewise found to add to the keeping qualities of the loaf, in the sense that even after the loaf has lost its original instance. hydrogenated'udible vegetable oil (say hydrogenated rotton-seed oil), hydro- "enated edible animal oil, or oleo-stearin.

n most instant-cs1 prefer to use hydrogenated cotton-seed oil. or other hydrogenated egetableoil of an edible character,

for the reason that such hydrogenated oils "either vegetable or animal origin, -as, for

are relatively eh'ez'i'p, and .can be hydrogenated or hardened up to ahigh n'ielting point readily and conveniently. Thus, cotton-seed pil'ha-ving a melting poi ntvof G. is Well adapted to the purposes of th e inyention,

and may be instanced as illustrating its preferred practicef To incorporate the hard fat of high melting point, into the dough batch, we find it desirable to bring it firsttinto homogeneous admixture with flour. This maybe effected by melting the hard fat and heating it somewhat above its melting temperature and then mixing the flour therewith. amlmixing operation may conveniently be elfeeted in a rotary drum, or the like, havin,- a heating jacket, and provided interiorly with suitable mixing arms or stirrcrs. The temperature should be maintained, during the mixing operation, above the melting point of the fat, so that the flour shall not chill the mass, or the flout-ma be )reheated, for the same purpose. It is can that, under these conditions, a quantity of flour equal in weight to from 5 to 10 times the weight ofthe melted fat will absorb thefat, and that the flour will neverthelessretain a; pidverulcnt condition, at the termination of the mixing operation, and after cooling, and will otherwise be fully adapted for use as a part. of the flour constituent of the dough bateh. It is a characteristic merit of this -wa y of incorporating the hard fat into the dough batch that it involves heating only a relatively small quantity of the flour.

Thus if one pound of hard fat is to be added to a dough batch containing say 880 pounds f llour, it will snliice to absorb the fat in live to ten pounds of flour, in the manner described, and it is found that in the subsequent mixing and kneadin of the den h batch, the shortening thus adiied to the re atively small amount of flour will be homogeneously distributed throu hunt the entiremass. This is a feature 0 advantage, for the reason that it involves the avoidance of healing the entire mass of flour u to the temperature of the small portion \v llCll has absorbed the fat, and eliminates the expense, iin-on\'euience, and whatever injurious-effect might be incident to such heating.

The hard tat; may also be incorporated with the llour in the manner following: The melted fat heated up to.a temperature of 200 (1. and upward may be supplied from a suitable melting and heating receptacle or the like to a discharge pipe from which it. may be ejected, at a correspondingly high temperature, in the form of a fine spray or clonihibya jet ofair of appropriate temperature, volume and pressure, into an inelo'sed chamber. into this chamber, the flour may be sifted in a' disseminated falling body; win-reunion the colder particles-of llour, coming in contact with the highly heatedparti'eles of fat sprayed into the chamber take up the fat. The flour thus impregnated with the melted fat remains in a pulverulent condition, after cooling, and is :unllnble lor use as a part ofthe flouringredient of the dough batch. In this case.

it isfound that. by re ating the absorbing operation a number 0 times, upon the same holly ol'llour a quantity of limit froinfive to ten times the weight of the fat is suflienl to absorb the fat and yet renniin' inva pnlvrrul'rnt condition, suitable for admix- The heating per cent. of cotton-seed oil (calculated, by

weight, on the amount of flour employed in the dough batch) was used, one-twentieth of that percentage, by weight, of hydrogcnized cotton-seed oil having a melting point of 57 C. may be used, with like advantage as to the shortening efi'ects desired, and with the production of a stili'er and springier dough, the viscosity of the dough being maintained, even though the absorption'is increased,and the resultant baked loaf having the desired amount of moisture to give it the freshness and flavor desired;

It will be understood that, instead of using flour as the absorbent carrier for the melted hard fat, we may,employ any other suitable ulverulent carrier, ap ropriatc as an ingredient of the dough batc as, for instance, some other starchy material than the flour constituting the main bulk of the batch. In some instances, instead of incorporating the hardened f t in the dough batch, by melting the fa we may, with less advert tagc, mix it with an unsaturated or unhydrogenized vegetable oil,such as cotton-seed oil, so as to enable it to be incorporated in the dough batch at a lower temperature. Thus, by using as the shortening agent, 25% by weight of hardcncd'Qcotton-seed oil of 57 C. melting point in admixture with 75% oil forming a part of the fat employed has the disadvantage of proportionately cutting down the amount of water tolerated by the dough and, to that extent, lessens its stillness and springincss.

Vio have also found that, provided that the hardfat is reduced to a suliicie'ntly fine stateof subdivision, it is available for use in the practice of the invention. Thus, the

hard {at (say hydrogenized edible cottonseed oil having a melting point-of 57 C.) ma be sprayed at, temperature above its ourth,

me ting point into a suitable cooling ehamher, the conditions being so calibrated that the sprayed melted fat will be deposited in the chamber in the form of a fine powder.

division'sufliciently fine to be homogene-' ously absorbed by the dough batch inthe course of the mixing and kneading thereof. In general, it will not. be desirable to at tempt to incorporatepin the doughbatch particles of melted fatpbtained in this way, of a size materially larger than will pass through a sieve of the mesh referred to and, in fact, it is usually the preferred practice to absorb the melted fat by means of a pulverulent carrier as hereinbefore described.

What we claim is;

1. The method of making leavened bread,

which comprises bringing a hard fat into homogeneous, admixture with the flour, yeast, and other ingredients of the dough batch, and fermenting the batch; substantially as described.

2. The method of making leavened bread,

which comprises bringing a hard fat into homogeneous admixture with the flour, yeast, and other ingredients of the dough batch, said homogeneous admixture being induced by first melting the fat and bringing it into a pulverulent condition, and-fermenting the batch; substantially as described.

3. The method of making leavened bread, which comprises bringing a hard fat into homogeneous admixture with the flour, yeast, and other ingredients of the dough batch, said homogeneous admixture being effected by melting the fat, and bringing it into a pulverulent condition by absorption in a pulverulent carrier, and fermenting the batch; substantially as described.

In testimony whereof we afiix our signatures.

HENRY A. KOHM N.

TRUMAN M, GODF EY. LAUREN ASHE. 

